I decided to mix a regular Lehmann dough yesterday, but with a few twists. I wanted to see if using Dark Rye flour and Ultragrain flour without any other white flour would work for a Lehmann dough, and also how cake yeast would work for a 3 day cold ferment.

I used a hydration of 61%, cake yeast at 0.25%, kosher salt at 1.74%, and olive oil at 1%. I used 10% dark Rye flour and 90% ultragrain flour. I could see that the water amount wasn’t going to be enough so I added 12 more grams of water. This dough ball was going to be for a 16” pizza, to be baked Tuesday. The dough fells like a rock today and doesn’t look like it is fermenting very much. To me it now feels too dry to even try to make a pizza.

I really don’t think this Lehmann dough ball will work to make a pizza, but if anyone else cares to comment, let me know what you think.

These are pictures after the dough ball was mixed and balled and another picture of what the dough ball looks like this morning.

Go ahead with your plan and tell us what happens. I've made rye pizza crust, and although not traditional, it wasn't bad. You might consider a creamy mustard sauce rather then tomato, I also topped with some swiss cheese and ham strips. Han n swiss on rye pizza, what's wrong with that?

Norma,No sense throwing it out. You may as well see it through. I don't think it's really a "Lehmann" dough though.

Steve,

I am not sure if I am going to go though with using this dough, because I really don’t think there will be enough gluten in the dough. Do you think because I used other flours other than white, it really wasn’t a Lehmann dough?

Go ahead with your plan and tell us what happens. I've made rye pizza crust, and although not traditional, it wasn't bad. You might consider a creamy mustard sauce rather then tomato, I also topped with some swiss cheese and ham strips. Han n swiss on rye pizza, what's wrong with that?

Thanks for telling me to go though with using this dough. Did you make straight rye flour dough for a pizza before? Your idea to use swiss cheese and ham strips with creamy mustard does sound really like a great dressing. Thanks for the idea!

Norma, dough is cheap so I would redo the formula but up the hydration by 5% points or more. Use your judgement and experience here. Remember how the previous dough felt at 61% hydration? And remember how it feels the next day, like a rock? Make your adjustment by feel. Trust yourself that you will make the appropriate change.

As for the first dough, don't bother wasting sauce and cheese on it. I would only bake it as a flat bread for fun just to tear into it and study it, but that's about it. Maybe a small taste if I'm really curioius. Also I would only bake it if the oven was already hot for baking another pizza or something else. I would not fire up the oven just for this one pie. Maybe make an edible frisbee for your dog or your neighbors dog.

Can you tell me what thickness factor and bowl residue compensation numbers you used and also whether the Ultragrain flour you used is the "Ultragrain Hard Wheat" or the "Ultragrain Soft Wheat" version?

Norma, dough is cheap so I would redo the formula but up the hydration by 5% points or more. Use your judgement and experience here. Remember how the previous dough felt at 61% hydration? And remember how it feels the next day, like a rock? Make your adjustment by feel. Trust yourself that you will make the appropriate change.

As for the first dough, don't bother wasting sauce and cheese on it. I would only bake it as a flat bread for fun just to tear into it and study it, but that's about it. Maybe a small taste if I'm really curioius. Also I would only bake it if the oven was already hot for baking another pizza or something else. I would not fire up the oven just for this one pie. Maybe make an edible frisbee for your dog or your neighbors dog.

Chau,

I think I would make major adjustments to the same dough I mixed yestereday, if I do it again. An edible frisbee for my dough is really funny!

Can you tell me what thickness factor and bowl residue compensation numbers you used and also whether the Ultragrain flour you used is the "Ultragrain Hard Wheat" or the "Ultragrain Soft Wheat" version?

I am not sure if I am going to go though with using this dough, because I really don’t think there will be enough gluten in the dough. Do you think because I used other flours other than white, it really wasn’t a Lehmann dough?

Norma

Well, pretty much, but what do I know. Maybe a good question for the Dough Doctor.

Using the Ultragrain Hard Wheat flour and the dark rye flour numbers, and using the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/, I came up with a total protein flour for your particular blend of 13.73%. That is a bit less than the protein content of the KASL you have been using. That flour has a protein content of 14.2%. It also has a rated absorption value of 63%, which is far lower than the absorption values I calculated for the Ultragrain Hard Wheat flour and the dark rye flour.

I perhaps could come up with a set of numbers for you to use but it would take some thought and I would rather not go through all the number crunching if you do not intend to repeat the experiment but with the proper hydration value. For now, the numbers as I interpret them seem to say that you were way off on the hydration.

I agree with Steve (Ev) that the dough you made is not a Lehmann dough. I would best describe what you did is as a Lehmann NY style dough formulation in drag .

Using the Ultragrain Hard Wheat flour and the dark rye flour numbers, and using the Mixed Mass Percentage Calculator at http://foodsim.toastguard.com/, I came up with a total protein flour for your particular blend of 13.73%. That is a bit less than the protein content of the KASL you have been using. That flour has a protein content of 14.2%. It also has a rated absorption value of 63%, which is far lower than the absorption values I calculated for the Ultragrain Hard Wheat flour and the dark rye flour.

I perhaps could come up with a set of numbers for you to use but it would take some thought and I would rather not go through all the number crunching if you do not intend to repeat the experiment but with the proper hydration value. For now, the numbers as I interpret them seem to say that you were way off on the hydration.

I agree with Steve (Ev) that the dough you made is not a Lehmann dough. I would best describe what you did is as a Lehmann NY style dough formulation in drag .

Peter

Thanks for telling me my problem is clearly a hydration problem. I had no idea what protein levels the rye flour and ultragrain flour were, but wanted to try some healthier flours to see what would happen. I didn’t even know that whole wheat flours require a longer time to absorb water. The absorption values you gave me for the ultragrain flour and the dark rye flour are really high.

I will mix a smaller dough batch today using more water and see what happens.

Oh no, don’t tell Steve what I made wasn’t a Lehmann dough! For you to describe it as a Lehmann NY style dough formulation in drag, will really have Steve "razzin" me on Tuesday.

I am not still sure if I want to bake up this rock. It is just like a blob. It just sits in the fridge and does nothing. Maybe I cold roll it out for a thin crust pizza, but it doesn’t even have enough of the right ingredients for that. After I mixed the dough it didn’t feel really bad, but this morning the whole wheat and rye flours must have eaten up all the water. That is when it became like a rock. I guess I could bake it into some kind of Christmas ornaments with cookie cutters or something else. If that wouldn’t work, I could feed it to birds like you do. I also have my share of failures, and this is one of them.

Your link about the cannonball from “Mythbusters” had me chuckling. I will let you know how my cannonball dough ball turns out. I really don’t think “Mythbusters” would appreciate your giving them a call for an offer of my dough ball cannonball, but it would be interesting to hear what they would say about the offer.

Your link about the cannonball from “Mythbusters” had me chuckling. I will let you know how my cannonball dough ball turns out. I really don’t think “Mythbusters” would appreciate your giving them a call for an offer of my dough ball cannonball, but it would be interesting to hear what they would say about the offer.

Norma

Norma,

I was just goofing off.

I don't think it's ever been done on the "Mythbusters" show where they used a dough ball as a cannonball. But given the last accident, I don't see them doing a project where a cannon's involved any time soon.

Logged

Mike

"Anyone who has never made a mistake has never tried anything new." - Albert Einstein

I don't think it's ever been done on the "Mythbusters" show where they used a dough ball as a cannonball. But given the last accident, I don't see them doing a project where a cannon's involved any time soon.

Mike,

I don't think "Mythbusters" would think a cannonball dough ball would be very funny either, but I am getting a charge out of thinking about it.

Well, since I learned from Peter in this thread that the ultragrain flour and rye flour need more hydration than the last formula I posted, I mixed another dough this evening. I used 81% hydration and upped the cake yeast. At least this dough feels normal. This dough is only for a 12” pizza, because I didn’t have enough of the ultragrain flour leftover to make a 16” pizza. I used the same percentages of the other ingredients and also used 10% dark rye flour and 90% ultragrain flour. See if this dough makes a healthier pizza.

If anyone wants to try the ultragrain flour at least they will know from my mistake, that the ultragrain wheat flour and also rye flours need higher hydrations.

The dough ball I mixed last evening with the increased hydration looks a lot better and is fermenting better than the rock. The dough ball with the increased hydration is a lot lighter in color. I guess that is from the whole wheat and dark rye flours soaking up most of the water in my first dough.

The second dough ball that was 81% hydration and dark rye flour and the ultragrain flour was used in the formulation turned out okay. I don’t know why, but when I took the dough ball to market I reballed the dough ball. I don’t know if the reball had anything to do with how much the rim rose or if the texture of this pie would have been different. I really don’t know that much about using the types of flour I used in this formulation.

This pizza did have a wheat taste in the crust. I really liked the wheat taste. I think when I make this dough again I would add more salt in the formula, because to me the crust just didn’t seem salty enough. Maybe it just is my taste buds.

The dressing for this pizza were dressings of that’s a nice sicilian “kiss of garlic” and Roland’s extra strong Dijon Mustard mixed together. I just gently brushed that mixture on the skin. Capicola ham was cut and swiss cheese bought at market was grated for this pie. Also a blend of mozzarellas and grape tomatoes were added. Thanks dmcavanagh for helping me to decide what dressings for this pie!

PizzaBrewer (Guy) got to try a slice of this pie. It was nice to get to talk to another member of the forum.